Production of yoghurt

Production of yoghurt
Production of yoghurt

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In experiment C6.2.2.3, yoghurt is produced from milk. If some yoghurt or isolated cultures of Lactobacillus bulgaricus (lactic acid bacteria) and possibly Streptococcus themophilus are added to milk, then the milk will become yoghurt. Yoghurt is the end product of an anaerobic bacteria metabolism. Lactic acid bacteria ferment in the lactose contained in the milk. The latter is first split into glucose and galactose by the enzyme lactase. Those cleavage products are then transformed into lactic acid by glycolysis and lactic acid fermentation.

Components of equipment sets

1 665563 Miniature separation tank LD
1 524005W2 Mobile-CASSY 2 WiFi LD
1 5240672  4  pH adapter S LD
1 529672  8  pH sensor, BNC LD
1 666767  8  Hotplate, 1500 W, 185 mm Ø LD
1 6070721  8  Bath vessel, stainless steel LD
1 6668061  8  Drying Oven/Hot Air Sterilizer E 28 LD
1 30011  4  Saddle base LD
1 666555  4  Universal clamp 0...80 mm LD
1 30109  4  Bosshead S LD
1 30126  4  Stand rod 25 cm, 10 mm Ø LD
1 666966  4  Spoon-ended spatula, PP, 180 mm LD
1 664138  4  Beaker, Boro3.3, 250 ml, tall LD
1 additionally required:
200 ml whole milk and 2 tsp plain yoghurt

Experiment Instructions

PDF (Experiment description) PDF (Experiment description) C6.2.2.3 Production of yoghurt
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